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New England clam chowder is more than just a soup; it's a beloved emblem of American culinary heritage, particularly in the Northeastern United States. This creamy dish, rich in flavor and texture, has roots that trace back to the early settlers of New England, who adapted recipes from their European ancestors. Over time, clam chowder has evolved into a staple, often featured on menus ranging from quaint seaside diners to upscale restaurants.

Classic New England Clam Chowder

Discover the warmth and comfort of creamy New England clam chowder, a true classic from American culinary heritage. This velvety soup is a delightful combination of tender clams, crispy bacon, and hearty vegetables, creating a rich flavor profile that satisfies any seafood lover. Perfect for any season, this chowder is easy to make with essential ingredients like fresh clams, potatoes, and cream. Dive into a step-by-step guide and enjoy a taste of New England right at home.
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Ingredients
  

4 slices of thick-cut bacon, chopped into small pieces

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced (approximately 1 pound)

1 cup celery, diced

2 cups fresh clams, scrubbed (or 2 cans of chopped clams, including the juice)

2 cups chicken broth (or clam broth for a seafood boost)

1 cup heavy cream

1 cup whole milk

1 teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Bacon: Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s crispy and golden, approximately 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.

    Sauté the Vegetables: Using the bacon fat left in the pot, add the diced onion and celery. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and soft. Add the minced garlic and sauté for an additional minute until fragrant.

      Add Potatoes and Broth: Stir in the diced potatoes, dried thyme, bay leaf, and chicken broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

        Incorporate Clams and Dairy: If you’re using fresh clams, scrub them under cold water to remove any grit. Add the clams (or canned clams with their juice) into the pot along with the heavy cream and whole milk. Stir gently to integrate all the ingredients.

          Simmer: Let the chowder simmer for another 10 minutes. If using fresh clams, ensure they open during this time; discard any that remain closed. For canned clams, simply heat through without allowing to boil.

            Season and Serve: Discard the bay leaf. Taste the chowder and season with salt and freshly ground black pepper as desired. Stir in the reserved crispy bacon, then garnish each serving with freshly chopped parsley.

              Enjoy: Serve your chowder warm with slices of crusty bread or a side of oyster crackers for an authentic New England dining experience!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings.